This site requires JavaScript for certain features to work, but this
is not enabled on your browser. If you are unable to use JavaScript
on your browser, you can place your order by contacting our
Customer Sales and Support Centre by free phone on 0800 1 88884 or
by email at
customersupport@waitrose.co.uk

Add Note

This recipe has kindly been submitted to us by one of our customers

Waitrose.com is happy to host a community of passionate foodies and we encourage you all to share your own recipes here on the site. However, unlike our own recipes which are double-tested, Waitrose have not checked or tested this recipe and cannot accept any liability for its content or method. If you use all or part of this recipe in any way, it is at your own risk. Thank you.

Seriously Creamy COCONUT CREAM WITH RHUBARB ORANGE JELLY

Individual pots of a seriously creamy coconut cream mix, topped with early rhurbarb and tangy orange jelly. A seriously adult dessert, but omit the rum to make it suitable for children

Method

Soak gelatine in cold water for 10 min
Heat coconut cream and milk with vanilla pod seeds when nearly boiling add coconut rum Take of heat add gelatine whisking all the while.
Pour into four ramekins and cool, set in fridge
Roll rhubarb in sugar and roast for 5- 8 mins till soft but still firm.Soak gelatine in cold water for 10 mins
Heat orange juice with sugar till nearly boiling take of heat
Stir in gelatine till dissolved leave to cool.
Arrange rhubarb on cream Spoon on jelly chill 45mins